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Wednesday, February 4, 2015

Cauliflower Parathas

Once a week for lunch I make some kind of stuffed flat bread. It is quick, tasty, filling and great as packed lunch. Parathas are my absolute favorite on weekdays and I have a huge collection on this space. 'Not again' is how my daughter greets me when she realizes what I am up to in the morning. But she enjoys eating them.

My daughter usually packs this paratha as a roll. The filling stays inside and it is easier to eat. When eating it at home she makes this huge mess on the plate, complains how messy the parathas but enjoys them just the same. Addition of potatoes makes them less messy but I prefer not to add them. You may choose to add a small boiled and mashed potato to the filling. It will help bind the filling to the dough.

Clean the head of cauliflower and cut the florets. Dice finely. Heat oil in a pan and add the mustard seeds. When they crackle add the asafoetida and turmeric powder. Next add the diced cauliflower. Saute until cooked. You may sprinkle a little water if it gets too dry. When almost cooked add the remaining ingredients. Let it cook completely. Turn off heat and let it cool.

In the meantime, add the whole wheat flower to a mixing bowl and using water as needed knead into a soft dough. Keep aside.

Once the cauliflower cools heat a griddle pan on a stove. I use cast iron. Divide the dough into lemon sized portions. Roll one portion on a work surface using a rolling pin to a large disc and keep aside. Roll another portion. Now add 2 tbsp. of filling to the rolled dough and spread it around leaving a half inch border.

Place the first rolled portion of dough over the top. Press down the edges to seal them.

Place the paratha on the hot griddle.

Flip over and cook the under side. The dough changes color and brown spots appear. Flip over and cook the first side. Take off heat. Repeat with the remaining portions.